Stuffed Zucchini Boats Recipe

Summer is a great time to enjoy fresh fruits and vegetables! My husband planted me a very small garden as a Mother’s Day Gift this year and although we haven’t been able to enjoy eating our own crop yet, we’re excited to have begun to learn the process of growing a garden. Cindy has been a huge inspiration. She has an awesome garden! Have you taken a walk through her garden yet? As the season has progressed, Cindy’s garden has become more and more impressive.

I was so motivated to make this delicious Stuffed Zucchini Boat Recipe my friend shared with me recently. I saw her making it one night but didn’t stay for dinner to try it. I drooled over how good they looked so much that she texted me the recipe. I finally gave it a try this week and they were just so delicious! They made for a hearty, filling, and guilt-free dinner that our whole family enjoyed. You’ll definitely want to give this recipe a try.

Stuffed Zucchini Boats

Prep Time  : 15 mins
Cook Time : 1 hr
Course: Main Course
Cuisine: American
Servings: 4
Calories: 400 kcal

Ingredients

• 2-3 large zucchinis makes 4-6 boats
• 1 lb lean ground beef
• 1 lb ground italian sausage I used chicken Italian sausage with cheese & parsley
• 1 medium diced onion
• 3-4 garlic cloves minced
• 1 tablespoon Italian seasoning
• 1 teaspoon red pepper flakes
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1/2 teaspoon parsley flakes
• 2 cans of diced tomatoes flavored-14.5 oz
• 1/2 cup panko bread crumbs
• 1/2 cup grated parmesean cheese
• 1 cup shredded mozzerella cheese
• salt & pepper to taste
• 1 tablespoon olive oil

Instructions

• Pre-heat oven to 350 degrees. Spray 13×9 Pyrex Pan with cooking spray.
• Add olive oli, minced garlic, onion and ground meats to pan and cook until brown, about 6-8 minutes.
• While the meat is browning, slice zucchini lengthwise and scoop out pulp. Set pulp aside and place zucchini boats in your baking pan.
• Chop your zucchini pulp into bite size pieces. When meats are done browning, pour this mixture into a large mixing bowl and add the chopped zucchini pulp.
• Add diced tomatoes, seasonings, bread crumbs, parmesean and 1/2 cup of the mozzerella cheese and mix well.
• Scoop a generous amount of this mixture into each zucchini boat.
• Bake for 35-45 minutes, adding remaining mozzerella to the top of the zucchini for the last 5 minutes.

Read more @livingrichwithcoupons.com